If you look at my menus, you know I have an obsession with oatmeal.  I eat it a lot for breakfast, and I am always looking for a way to put it into my meals.  Oatmeal is so good for you and so incredibly filling that I just can’t resist it.  Plus, bananas and peanut butter are two of Nathan’s favorite foods {and he LOVES them together}.  I just knew these would be a hit in our house.

Um, also, please don’t judge me for using Disney Cars muffin liners.  I realized I was out the day before I went to make these, and apparently Publix thinks only 5 year old boys eat muffins.  These were the ONLY liners in the entire store.  It’s a little funny, but it mostly made me realize it is time to place an order for some grown up liners.

Peanut Butter Banana Oatmeal Muffins {slightly adapted from Annie’s Eats}

Ingredients:

• 1½ cups all-purpose flour
• 1 cup old-fashioned oats
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 tbsp applesauce
• ¾ cup light brown sugar
• 2 eggs
• 3 bananas + extra for topping
• 6 tbsp creamy peanut butter + extra for topping
• 1 cup low-fat buttermilk

Directions:

1. Preheat the oven to 350˚ F.  Line 24 muffin cups with paper liners {or do two batches of 12 like I did}. 
2. In a medium mixing bowl, combine the flour, oats, baking powder, baking soda and salt. Stir together with a fork to blend.  
3. Mash the 3 bananas in a small bowl using a fork.
4. In an electric mixer, blend together the applesauce, brown sugar, eggs, banana, peanut butter and buttermilk until smooth. 
   
   
5. Pour the dry ingredients into the bowl with the wet ingredients and mix just until incorporated and fully blended. 
6. Divide the batter between the prepared muffin cups.  Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
7. Top the ones you are going to eat immediately with 1 tsp peanut butter and a banana slice!

Grade: B

Comments: First, Annie’s Eats says this recipe only makes 18.  When I did it I got 24.  I’m not sure what happened, but I just went with it.  These were good.  Something about them wasn’t quite what I was expected.  I’d make them again, but I may cut back the peanut butter a little bit to see if that helps.  They are very filling and incredibly dense.  Definitely a great brunch item.  Nathan took the leftovers into his office that Monday, and they seemed to be a hit there too!

I’m still pregnant.  Unfortunately excess walking has done nothing.  It seems that if you are already walking a few miles everyday that old wives’ tale is a bust.  I’ve even taken to eating spicy food which I hate more than anything in the world.

My induction date is tentatively set about two weeks from now, but there are a few factors that may change that.  Hopefully I don’t make it to that point!

So anyway.  Food.

Summer always makes me crave vegetables even more than I do during the rest of the year.  It also makes me want seafood.  If I could I would eat shrimp and veggies every night from May until September, but alas, life doesn’t work out that way.  However, it does work out that I can work these things into our menu at least a few times a month.

This little recipe is the perfect summer meal.  I got these great recipe cards called Quick & Easy as a bridal shower present, and they have some yummy meals.  This was really in the “lunch” category, but I decided it would make a great light dinner.

Shrimp, Garlic & Tomatoes {modified from Quick & Easy Recipe Cards}

Ingredients:

• 4 tomatoes
• kosher salt
• pepper
• 6 tbs olive oil
• 1 lb medium shrimp {peeled & deveined}
• 1 tbs minced garlic
• 1/4 tbs red pepper flakes

Directions:

1. Preheat the oven to 450 degrees.
2. Cut the tops off of the tomatoes {about 1/4 inch}.  Season with salt & pepper.
3. Drizzle the tomatoes with 2 tbs olive oil.
4. Bake the tomatoes through but still firm.  About 15 minutes.
5. About 3 minutes before the tomatoes are done, in a saute pan over high heat warm 1 tbs olive oil.
6. Take the tails off of the shrimp.
7. Add the shrimp to the olive oil and saute for about 3 minutes.  Add the garlic and saute for an additional 1-2 minutes.
8. Transfer the baked tomatoes to plates.  Top the tomatoes with shrimp and garlic mixture.
9. Serve!  I served ours with Uncle Ben’s rice.

Grade: A

Comments: This was as delicious as it sounds.  I can’t think of a better midweek summer meal.  It was refreshing and way more filling than I expected.  The tomatoes were great even though I cooked them a little longer than I would have liked.  It would be great over a salad or with a salad if you wanted some more vegetables in the mix.  Another great idea would be to saute some cucumbers or zucchini to go with it.  The nice things about meals like this is that you can always make changes to suit your mood.

Lamb Marsala {inspired by Everyday Italian by Giada De Laurentiis}

Ingredients:

• 2 lamb cuts
• 1 1/4 tsp kosher salt
• 1 tsp ground pepper
• 2 tbs olive oil
• 2 tbs minced garlic
• 4 oz white mushrooms
• 1/2 cup sweet Marsala
• 3/4 cup beef broth
• 1/2 tsp tarragon
• 1/2 onion

Directions:

1. In a large skillet, heat the olive oil on medium-high heat.
2. Add the two pieces of lamb and cover.  Cook until done.
3. Using tongs remove the lamb from the skillet and put onto the plates.
4. Chop the onion.
5. Using the same skillet, add the onion and garlic.  Saute until fragrant {about 1 minute}.
6. Add the mushrooms, salt, and pepper.  Cook until the juices evaporate.
7. Add the Marsala and tarragon.  Simmer until the Marsala is about half evaporated.
8. Add the broth and simmer until reduced by half.
9. Using a soup ladle, spoon the mushroom mixture on top of your lamb and serve!

Grade: B

Comments: This was good, but it wasn’t great.  I’d make it again, but I would probably use more Marsala and less broth.  I felt like the broth really watered down how great sweet Marsala tastes with meat.  Also, I think that I would have used more mushrooms.  Overall it was good, and it would definitely be a great “dinner date” dish if you were making something special for your significant other.

Please excuse any mess around here!  My dear friend, Serious Krystyn {she’s not actually very serious in real life…she’s hilarious}, who is a genius at blog design {and life & margarita consumption} has taken on the task of making this place look less industrial.

So, I promise things will get back to normal soon.  In the meantime, please feel free to check out Krystyn’s blog.  She hosts some awesome giveaways!

I LOVE Italian food, and my meals from last week just prove that {ending with an Italian themed dinner party}.  This was the first of a slew of Italian recipes that made it to our plates last week.  I can’t help it.  I would make Italian food every single night if I didn’t think I would gain 100 lbs.

This is a really easy dish that makes for great leftovers.  We had a lot left, and I ate it the next day cold for lunch which was a fabulous idea.

Linguine with Tuna Puttanesca {modified from FoodNetwork.com}

Ingredients:

• Kosher salt
• 12 ounces linguine
• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 1/4 to 1/2 teaspoon red pepper flakes
• 1 can black olives
• 14 oz plum tomatoes
• 1/2 cup tomato sauce
• 2 5-ounce cans albacore tuna, packed in olive oil
• Freshly ground pepper

Directions:

1. Bring a large pot of salted water to a boil. Add the linguine and cook until al dente.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until slightly toasted, 1 to 2 minutes.
3. Cut the olives into pieces.  Add to the garlic mixture and cook for 2 minutes.
4. Cut the tomatoes into halves.  Cook until the tomatoes are slightly dry, about 2 minutes. 
5. Add the pasta sauce to the mixture.  Turn heat down to medium-low.
6. Add the tuna with its oil, breaking it up with a fork, and season with salt.
7. Drain the pasta and put it back in the pot.
8. Add the sauce and toss.

Grade: B

Comments: This is delicious, but if I had to do it all over again I would have added a ton more vegetables.  I made some pretty big changes from the original recipe just to make it more filling.  It is really good, and the tuna goes well with the cooked tomatoes.  It is definitely a “lighter” Italian meal, and even though I was full when I was done eating I wasn’t stuffed.  Like I said, the leftovers were great the next day cold for my lunch.  It would be great for entertaining!

A few months ago, however, I had a huge mac & cheese mess up.  I bought cheap shredded cheese, because I thought it would work.  It didn’t, and it was quite possibly the most disgusting dinner I’ve made.  We ended up throwing it out and eating sandwiches.  I thought Nathan would ban me from ever putting mac & cheese on the table again {lest it be from a certain iconic blue box}, but I convinced him to let me take another swing at it.  Armed with a new recipe and better cheese, I just knew I could pull it off.

I did.

We all know that I aspire to be Martha Stewart {minus the jail time}, so it is only natural I would turn to her website to find the recipe that would make my prior mac & cheese sins forgiven.  This recipe is awesome.

Stovetop Macaroni & Cheese {from MarthaStewart.com}

Ingredients:

• 3 tablespoons unsalted butter
• 1/4 cup finely chopped onion
• 1/3 cup all-purpose flour
• Coarse salt
• 4 cups whole milk {don’t skimp on this…go for the whole.  It is going to make a difference}
• 1/8 teaspoon cayenne pepper
• 3/4 pound small shell pasta or elbow macaroni
• 4 cups coarsely grated sharp yellow cheddar (3/4 pound)
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce

Directions:

1. In a medium saucepan, melt butter over medium.
2. Chop the onion and add it to the butter.  Cook until softened, about 4 minutes.
3. Add flour and 1/2 teaspoon salt; cook, stirring frequently, until mixture is pale golden, has a slightly nutty aroma, and is the texture of cooked oatmeal, about 5 minutes.
4. Whisking constantly, pour in 2 cups milk; add 2 more cups milk and cayenne and whisk until smooth.
5. Cook mixture, stirring constantly along bottom of pan, until boiling, 6 to 7 minutes. Reduce heat to low. Simmer gently, stirring occasionally, until sauce thickens and does not feel grainy when a small amount is rubbed between two fingers, about 10 minutes.
6. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente; drain thoroughly and put in a bowl.
7. Remove sauce from heat and let cool 10 minutes. Quickly whisk in cheese, mustard, and Worcestershire. Pour cheese sauce over pasta and stir to coat.
   

Grade: A

Comments: At first I was worried that I had screwed up my cheese sauce, because the consistency didn’t seem right.  However, it was perfect!  This was SO good.  The recipe says it is for 6 servings, but it made almost 10 {at least for us}.  This would be so good with hot dogs or at a picnic.  The cheese flavor isn’t too super strong, but it is just enough to be absolutely delicious.  I definitely recommend not skimping on the milk and cheese to go for lower fat – just accept that this recipe isn’t healthy and move on.

These would be great if you had kids with friends sleeping over.  Serve them with toast, and you have a cool breakfast!

Ham & Cheese Egg Cups {modified from Eatin’ on the Cheap}

Ingredients:

• 6 slices of thin deli ham
• 1/2 cup frozen corn kernels
• 6 eggs
• 1/4 cup shredded mozzarella cheese

Directions:

1. Preheat the oven to 350 degrees.  Spray a muffin pan with olive oil.
2. Line 6 muffin cups with a slice of the ham.
3. Place some of the corn {or whatever veggie you want} in each little ham cup.
4. Next add some cheese.
5. Crack an egg on top of each cup.  I recommend using the whole egg and not just the whites {although that may work}
6. Cook for about 30 minutes. 
   
   

Grade: A-

Comments: These were really good!  I think the corn was a better decision than the spinach that the original recipe used, but you could try any veggie you wanted really.  I think I could have improved it by topping it with salsa or even a little ketchup.  It was a great dish, and I’ll definitely be making them when we have company for brunch or breakfast!

First things first.  Make sure you have a decent rolling pin.  Mine is HORRIBLE.  I generally avoid all recipes that require one, because I always feel like I don’t have the space to roll out dough.  I think I’ve used it 3 maybe 4 times.  I wanted to cry by the time I had rolled out the dough for these just because it kept sticking to my rolling pin.  It’s official that I need a new one.  I’m on the hunt.

I decided to go with the brown sugar and cinnamon filling similar to that on We Are Not Martha.  I am glad I did!

So, don’t judge these by the way they look.  They tasted way better than it appears.  Unfortunately making baked goods look pretty is not and has never been my forte.  I always struggle with it, and these were no exception.

Homemade Poptarts {originally from Smitten Kitchen}

Ingredients:

• 2 cups all-purpose flour
• 1 tbs sugar
• 1 tsp salt
• 1 cup (2 sticks) unsalted butter, cold and cut into pats
• 1 large egg
• 2 tbs milk

• 1/2 cup brown sugar
• 1 to 1 1/2 tsp cinnamon
• 4 tsp all-purpose flour
• 1 large egg to brush on pastry before filling

Directions:

1. Whisk together the flour, sugar, and salt. Then chop up all the butter (make sure it’s cold) and work it in with your fingers.
2. Whisk one egg and the milk together in a separate small bowl. Add them into the dough, mixing just until it feels sticky.
3. Flour your counter.  Use a LOT of flour.
4. Divide the dough in half and shape each into a smooth rectangle, about 3×5 inches. Then roll the dough out.
5. Roll the dough into a rectangle about 1/8 inch thick, large enough that you can get 6 rectangles from it.  I made mine smaller than the 9″x11″ that is recommended in the recipe.
6. Cut into equal size rectangles.  Mine were smaller than both Smitten Kitchen and We are Not Martha.  I don’t know the exact size though.
7. Beat the additional egg and brush it over the dough. This is the inside of the pop tart and the egg acts as a glue.
8. Place the dough on a baking sheet.
   
9. For brown sugar, cinnamon, mix the sugar, cinnamon, and flour together.
10. Place 2 teaspoons of the filling onto the dough, making sure you leave a 1/2 inch perimeter around the dough. 
11. Place a second rectangle of dough on top of the first, making sure you press around the edges to seal.
12. Use a fork to press all around the pop tart, creating the edges. Poke holes in the top to help them cook.
13. Put the poptarts in the oven while it heats up to 350 degrees.  DO NOT PREHEAT YOUR OVEN. Cook for 20ish minutes.

Grade: A+

Comments: I know there are a lot of steps, but this recipe really is easy…and it is so worth it!  It was a little time consuming, but that was mostly because I was having rolling pin issues.  They are really good, and while they taste better than the ones we all ate as kids, they still remind you of those boxed ones.  Next time I want to make some with apple filling {yes, there will definitely be a next time}.  My two major tips are: make sure you have a good rolling pin and use a lot of flour on your counter.  Both will make the entire process so much easier.

Anyway, like I said it isn’t bad…and I’m posting it because it worked great for how busy we ended up on Tuesday.  We didn’t get to eat until after 8:00 PM, so anything that took longer than 15 minutes was out of the question.

Corn Chowder {from RealSimple.com}

Ingredients:

• 4 slices Oscar Meyer Ready to Serve Bacon
• 1 10 3/4-ounce can condensed Cream of Potato soup
• 1 cup low-fat or whole milk
• 1 11-ounce can corn niblets

Directions:

1. Heat the bacon for 20 to 30 seconds in the microwave; set aside.
2. Pour the cream of potato soup into a saucepan. Add the milk and corn. Break up the cooked bacon into small pieces, then stir it into the saucepan. Heat for 5 minutes or until the soup reaches a simmer.

Grade: C+

Comments: It tastes like condensed soup with corn in it.  I wasn’t impressed, but it wasn’t really bad.  Like I said in the beginning it was simple, quick, and it got dinner on the table on a night when we were running around like chickens with our heads cut off.  I could see this being a good meal if you had one kid who had baseball practice, another who had dance class, and you had a book club meeting.  I’ll probably make it again, but only on a night when we’re really busy.

We got there around 7:00 PM, and we were seated immediately.  I ordered the watermelon infused water, and Nathan got a margarita.  Both drinks were delicious {although no margarita for me…I’m taking Nathan’s word for it.}

For our appetizer we ordered the Queso Fresco which was amazing.  It came with tortillas, baked Mexican cheese, radishes, and some spices.  We ate it up really fast!

Our main dishes were delicious.  I got the Vegetable Tacos that came with black beans and rice.  There was so much food that I ended up taking more than half of it home with me!  Nathan got the Sonoran Hot Dog which was a hot dog wrapped in bacon with yucca fries.  It looked really good, and the fries were tasty!  I want to try to recreate the fries at home sometime.

Overall, we really liked this place.  I think we’ll definitely be going back.  The service was pretty good, and the atmosphere was really fun and upbeat.  We went during the busiest time of the day, and there were a lot of people.  By the time we left the bar area was filling up while the dining area was emptying.

If you are looking for Latin food that is different than your neighborhood restaurant definitely come here.  It wasn’t expensive although it does cost more than say El Azteca in Sandy Springs.  You’ll leave full, happy, and wanting to visit Latin America immediately.

Autentico INC Street Food

948 Canton Street

Roswell, Georgia